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Updated RecentlyHamburger Mary's vs Culver Franchise Comparison
Below is an in-depth analysis and side-by-side comparison of Hamburger Mary's vs Culver including start-up costs and fees, business experience requirements, training & support and financing options.
Start-Up Costs and Fees |
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| Investment | $417,150 - $955,500 | $2,349,000 - $5,356,000 |
| Franchise Fee | $50,000 | $55,000 |
| Royalty Fee | 4% (on first $150K monthly gross), 3% (on monthly gross above $150K) | 4% |
| Advertising Fee | - | 2.5% |
| Year Founded | 1972 | 1984 |
| Year Franchised | 1999 | 1988 |
| Term Of Agreement | 5 years | 15 years |
| Term Of Agreement | 5 years | 15 years |
| Renewal Fee | - | $30K |
Business Experience Requirements |
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| Experience | - | |
Financing Options |
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| In-House/3rd Party | In-House/3rd Party | |
| Franchise Fees | No/No | No/Yes |
| Start-up Costs | No/Yes | No/Yes |
| Equipment | No/Yes | No/Yes |
| Inventory | No/Yes | No/Yes |
| Receivables | No/No | No/Yes |
| Payroll | No/Yes | No/Yes |
Training & Support |
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| Training | - | - |
| Support | Meetings, Toll-free phone line, Grand opening, Internet, Field operations/evaluations | Newsletter, Meetings, Grand opening, Internet, Security/safety procedures, Field operations/evaluations, Purchasing cooperatives |
| Marketing | - | Ad slicks, National media, Regional advertising |
| Operations |
8% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
30% of all franchisees own more than one unit Number of employees needed to run franchised unit: 40 - 50
Absentee ownership of franchise is NOT allowed. (100% of current franchisees are owner/operators) |
Expansion Plans |
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| US Expansion | - | Yes |
| Canada Expansion | No | No |
| International Expansion | Yes | No |
Company Overviews
About Hamburger Mary's
Started in San Francisco in 1972, Hamburger Mary's serves homestyle meals prepared using fresh and healthy ingredients, including low-fat beef, farm-fresh chicken and turkey, and salads, as well as desserts including carrot cake, snicker's pie and cheesecake. The restaurants include a full bar and a kids' menu.
About Culver
After working with his parents in their restaurants, Craig Culver decided it was time to open one for himself. In 1984 Culver, with the help of his wife Lea and parents George and Ruth, transformed the A&W his parents owned since the sixties into Culver's Frozen Custard. Its founder's family inspired the menu for the initial Sauk City, Wisconsin, restaurant. When Culver's mother made hamburgers, she would put a dab of butter on the crown of the hamburger buns before toasting them; something her children felt made them taste better. Today, employees at each Culver's location use the same technique when making their ButterBurgers. There are Culver's locations in twelve states. All Culver's franchisees are owner/operators.
We’re looking for leaders with the initiative and skills to take a team of people and operate a Culver’s according to our high standards. You need energy and enthusiasm. You have to be willing to work hard. You have to love people and believe, as we do, that having a great heart is also good business.
Culver’s has grown to over 500 restaurants in 22 states.
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